Saturday, July 28, 2012

We really only get a great breakfast one day a week, Sunday! Every other day we are either running around like crazy people, or it's just me and the little man, so I only go all out once a week! this week I made the breakfast tacos and they were a hit! A little spicy, okay, a LOT spicy, but so good!

Hot & Spicy Pepperjack Breakfast Tacos

Makes 6 tacos

6 fajita size flour tortillas

4 large eggs

salt and pepper

2 TBS milk

10 slices of Canadian bacon (the small coin size)

3 large mushrooms

1 small green bell pepper

1 green onion (whites only- garnish with greens)

1 cup shredded pepperjack cheese

Siracha hot sauce

In a large skillet, heat a TBS of oil and add onion, mushrooms and pepper, cook until they start to soften. Mix eggs, milk and s&p. Add to veggies and allow to cook until eggs are set. Add cannadian bacon and cook until warm. Warm tortiallas in the microwave and add eggs. Top with lots of cheese and siracha hot sauce.

Chinese food is a new found favorite of mine! But I have to admit, I almost like homemade chinese more! I get to control the quality of the food I use, and I always know what is going onto my plate! This recipe was one of those 'experiments', that turned out VERY well! I couldn't get enough!

Chop your chicken breast into 1 inch cubes and season with the 1/2 tsp ginger 1/2 tsp garlic powder and 1/4 tsp black pepper. Saute in a large skillet or a wok until no longer pink. (about 8-10 minutes)

While the chicken is cooking, boil your noodles.

Dice your zucchini, onion and carrot into about the same size chunks as the chicken.

Once the chicken is done, remove from the pan and add the veggies, and saute for about 3-5 minutes on med-high. Once the veggies start to soften a bit, add the rest of the ingredients (teriyaki, soy, rice vinegar, sesame oil, minced garlic and the rest of the ginger)

Tuesday, July 24, 2012

I think most of my recipes start out with the title 'super easy'! But in all honesty, every recipe I make is really fast and easy! Who has time to sit in the kitchen and cook for hours and hours? Not me! I have a 2 year old and a house to keep after!

This recipe came together so easy! And it was REALLY yummy! Chinese is one of my favorite meals to make because it's so cheap and easy!

Evenly pour flour, salt, pepper and garlic powder onto a plate, mix well, and toss the chicken pieces to coat evenly. Heat a few teaspoons of vegetable oil in a wok (or large pan) and add chicken. Cook for 8-10 minutes on med-high, until chicken is cooked through completely. In a small saucepan, add soy sauce and sugar and cook just until sugar is dissolved. Add sesame oil and sesame seeds, and set aside. Once chicken is done, pour sauce over the chicken, toss and allow to sit for 3-5 minutes for sauce to absorb. Serve over whole wheat spaghetti noodles.

Saturday, July 21, 2012

We have mexican food at our house a lot! I mean, a whole lot. If you were to ask my husband, tacos/burritos would probably be the most eaten thing in our home. I can't help it though! I love mexican food! And it's cheap and easy! Can't beat that!

Mexican Brisket Burritos

makes 4 burritos

4 large flour tortillas

3 cups shredded beef brisket (I used some leftovers)

2 TBS taco seasoning

1/2 cup chunky salsa

1/4 cup water

Burrito toppings (I used corn, lettuce, cheese and hot sauce)

In a skillet, add your beef, taco seasoning, salsa and water. Simmer on med-low until liquid is dissolved, about 7-10 minutes.

Thursday, July 19, 2012

First off, I have to say, these are not exactly my idea of a snack, but my husband is obsessed with them for work. And they are cheap and easy, plus they make my house smell like subway, so I'm game. If you like pickled things, these are right up your alley!

Tuesday, July 17, 2012

I needed french toast the other day. I dont think you understand... I neeeeeded french toast.

It was the absolute only thing that sounded good, and breakfast is fine by my husband anytime of day, so it was decided! Out with the menu, on with yummy, cinnimony, fruity, creamy french toast!

(I just made enough for us two.. but you could go ahead and double/triple it!)

4 slices wheat bread (or whatever bread you use for french toast)

4 oz cream cheese

1 cup fresh sliced strawberries

1 TBS powdered sugar

2 eggs

2 tsp cinnamon

1 tsp sugar

1/4 cup milk

In a mixer, combine cream cheese, strawberries, and powdered sugar, mix well until strawberries are broken up and cream cheese is smooth. Combine eggs, milk, cinnamon and sugar in a shallow dish, mix well. Spread a few spoonfulls of cream cheese on bread and top with another slice of bread. Dip both sides of your 'sandwich' in the egg mixture and place on preheated skillet for 4-5 minutes per side.

Saturday, July 14, 2012

I really love chicken pillows! they are a 'special occasion' food for us, since my husband hates anything with cream cheese, making these only an option when he is out of town. Moral of the story, I get all excited when I remember to put these on the menu :) Or I ditch the menu and randomly have all these ingredients!

Shred your cooked chicken breast and add to a bowl, mix in cream cheese and incorporate well. Add scallion and seasonings. Roll out your crescent dough and press together 2 of the triangles to make a square. Add a large spoonful to the side of the dough, fold over the other side and roll to close. Sprinkle with breadcrumbs. Place on a greased baking sheet and bake at 350 for 10-15 minutes or until dough is golden brown.
While they are baking, make your sauce. Add cream of chicken soup to a sauce pan and add milk a little at a time, until your reach your desired thickness.

Tuesday, July 10, 2012

We have an abundance of zucchini in our garden (like I've already explained) and I needed a way to use it up! This was perfect! It made a yummy quick lunch, and it was very filling!

2 cups cooked spaghetti (I used leftover)

1 large carrot

1 medium zucchini

1 cup cooked, diced chicken (I used leftovers again)

2 TBS olive oil

1/2 tsp salt

1/2 tsp pepper

1 tsp good lemon pepper

a few drops siracha chili sauce (optional)

If not using lefotvers, cook your pasta and chicken, and set aside. Take a vegtable peeler, and peel long, thin strips of your carrot and zucchini intil you've got about a cup of each. Add pasta and olive oil to a pan and heat through, add vegtable ribbons and saute for about 3-5 minutes or unil the ribbons are slightly soft. Add spices and chicken and heat until chicken is warmed through.

In a mixing bowl, mix cream cheese, cumin and the tablespoon of
milk. Shred your chicken and add into the bowl along with the onion, blackbeans and half of your green
chiles. Place a large spoonfull of the chicken mixture in the middle of
each tortilla and roll up. Place seam side down in a greased baking pan and set
aside.

In a large mixing bowl, mix the cream of chicken soup, sour cream, the rest
of your green chiles and milk together. Pour on top of your tortillas and cover
with foil. Bake at 350 degrees for 35 minutes. Take out of the oven and sprinkle
with cheese and then bake an additional 10-15 minutes with the foil off the pan until the cheese is golder brown and bubbly. Allow to cool for 5- 10 minutes.

Thursday, July 5, 2012

Tis the season for grilling! Don't you think?! I have been loving keeping my kitchen clean and doing all the work outside in the fresh air! This was a great recipe for a saturday or sunday lunch! I made it up the night before and then all I have to do was throw it on the grill and we had lunch in about 20 minutes!

Sweet Citrus Grilled Chicken

2 large chicken breasts pounded to 1/2 inch thick

1/4 cup olive
oil

1/4 cup lime juice

1 TBS lemon juice

2
TBS honey

1/2 tsp crushed red pepper (optional

2 tsp lemon pepper

1
tsp kosher salt

1
tsp freshly cracked black pepper

Place all ingredients in a ziplock bag, seal and shake well. Place in the fridge to marinade for al least 4-5 hours, preferably overnight.

Remove chicken from bag and discard marinade. Preheat grill to medium and grill chicken for 15-20 minutes or until no longer pink.

Tuesday, July 3, 2012

I've been spending the past week filling my freezer with premade meals to make my summer a little easier, and help my kitchen stay nice and cool! This is a really simple freezer recipe, and it's very versitile, you can use it for tacos, burritos, enchiladas, salads, chimichangas, basically anything mexican!

I made a huge batch, but you can scale it down if you don't want tons of exrtas for the freezer!

6 lbs ground beef (I used elk because my husband provides us with a freezer full every year)

1 TBS minced garlic

2 tsp canola oil

1 cup picante sauce

2 TBS taco seasoning

2 tsp cumin

1 TBS onion powder

1 tsp salt

1 tsp pepper

2 cups frozen corn

2 cans black beans

In a LAGRE pan (or 2, like I used) saute your garlic in the oil for just a few second (make sure it doesn't burn!) Add as much beef as you can get into the pan and break it up, cook thouraghly. Add picante sauce and spices. Repreat with more beef if you didnt fit it all in 1 pan (which is likely you didn't) dont add more spices, just 1/4 cup more picante sauce to each batch.

Once all the beef is cooked, transfer to a large mixing bowl and add corn and beans. mix well.

Once cooled enough to handle, transfer in 2 cup portions to freezer bags, press out all the air and seal. Lay flat to freeze.